- 1½ cups low-fat graham cracker crumbs
- 1 T. sugar
- 5 T. butter (or butter substitute), melted
- 32 ounces American Neufchâtel cheese
- 1½ cups sugar
- 3/4 cup 1-percent milk
- 4 eggs
- 1 cup light sour cream
- 1 T. vanilla extract
- 1/4 cup all-purpose flour
Preheat oven to 350 degrees F.
In a bowl, combine the graham cracker crumbs, sugar and melted butter. Mix with a fork until well combined. Press onto the bottom and up the sides of a lightly greased 9-inch springform pan. Bake for 6 to 8 minutes, until crust is golden. Set aside to cool.
In a large bowl, beat Neufchâtel cheese with an electric mixer. Gradually add sugar, and beat until smooth. Blend in milk, then add eggs one at a time, mixing after each addition. Mix in sour cream, vanilla and flour, and beat until smooth. Pour filling into prepared crust. Bake 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours, to prevent cracking. Chill in refrigerator until ready to serve.